Oligosaccharides production from coprophilous fungi: An emerging functional food with potential health-promoting properties

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dc.contributor.authorOjwach, Jeff
dc.contributor.authorAdetunji, Adegoke Isiaka
dc.contributor.authorMutanda, Taurai
dc.date.accessioned2022-09-19T10:04:58Z
dc.date.available2022-09-19T10:04:58Z
dc.date.issued2022
dc.description.abstractFunctional foods are essential food products that possess health-promoting properties for the treatment of infectious diseases. In addition, they provide energy and nutrients, which are required for growth and survival. They occur as prebiotics or dietary supplements, including oligosaccharides, processed foods, and herbal products. However, oligosaccharides are more efficiently recognized and utilized, as they play a fundamental role as functional ingredients with great potential to improve health in comparison to other dietary supplements. They are low molecular weight carbohydrates with a low degree of polymerization.en_US
dc.identifier.citationOjwach, J. et al. (2022). Oligosaccharides production from coprophilous fungi: An emerging functional food with potential health-promoting properties. Biotechnology Reports, 33, e00702. https://doi.org/10.1016/j.btre.2022.e00702en_US
dc.identifier.issn2215-017X
dc.identifier.urihttps://doi.org/10.1016/j.btre.2022.e00702
dc.identifier.urihttp://hdl.handle.net/10566/7913
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectCoprophilous fungien_US
dc.subjectAmmoniaen_US
dc.subjectAntioxidantsen_US
dc.subjectBiologyen_US
dc.subjectFood sciencesen_US
dc.titleOligosaccharides production from coprophilous fungi: An emerging functional food with potential health-promoting propertiesen_US
dc.typeArticleen_US

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